Butternut and Goat Cheese Tart

A little bit of Autumn in your plate today with this savory tart.

The Butternut Squash & Goat Cheese bring a sweetness to it which taste almost like dessert, it is so delicious!

Lauren posted this recipe a couple of weeks ago and I fell in love with it, I am sure you will also.

Bon Appétit!

• Save

Butternut and Goat Cheese Tart

bakingwithnessa

A true Autumnal dish that can be enjoyed year around.

Start Cooking Pin Recipe Print Recipe

Prevent Sleep ModePrevent Sleep Mode

Prep Time 30 minutes mins

Bake / Cook Time 30 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine French

Servings 4

Equipment

• Save

Square Tart Flexipan®

• Save

Baking Sheet (M)

• Save

Rectangular Roul Pat®

• Save

Beechwood Rolling Pin

• Save

Snap and Peel Trio

• Save

Eco-Chop

• Save

Garlic Oil

• Save

Provence Herbs

• Save

Spatula

Ingredients

 

1x2x3x

• ▢ 1 puff pastry (Homemade or Bought)
• ▢ 1 (350-400 g) butternut squash (Small/Medium)
• ▢ 1 onion (Chopped)
• ▢ 3 slices of bacon
• ▢ 1 tbsp roasted garlic oil
• ▢ 4 oz (120 g) goat cheese (Crumbled)
• ▢ 1/2 cup (30 g) pecans (Whole or Chopped)

Instructions

 

• Preheat over at 350F/180C.
• Roll the puff pastry on the Roul'Pat®, shape it to the Fluted Square Tart Flexipan® with the help of the Cake Server Knife. Reserve in the refrigerator.
• Peel your butternut squash, and cut it in 6-8 large pieces. Place them in a sauce pan covered with cold water and heat on medium high until fully cooked, about 25min. Then, drain the water out and mash them with a fork into a purée. Set aside.
• Peel and cut your onion in 6-8 pieces. Chop them using the eco-chop. Set aside.
• Heat a frying pan on medium, and once hot, add the roasted garlic oil, the chopped onions and chopped bacon. Cook for about 10min, until soft and golden. Set Aside.
• Take the Flexipan® out of the refrigerator, lightly pierce the puff pastry with a fork.
• Using a spatula spread generously the butternut squash purée on the top of the pastry.
• Add half of the crumbled goat cheese.
• Pour your Bacon/Onion mixture over it. And add the remaining half of goat cheese.
• Sprinkle the Herbes de Provence, and add the pecans.
• Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your tart from 25min).
• Once your tart is out of the oven, let it cool down for about 10min before unmolding. Then, Serve and Enjoy!

YouTube Video

Photos

• Save

• Save

• Save

Nutrition

Serving: 4g | Calories: 600kcal | Carbohydrates: 54g | Protein: 13g | Fat: 39g | Saturated Fat: 11g | Cholesterol: 14mg | Sodium: 267mg | Potassium: 788mg | Fiber: 6g | Sugar: 6g | Vitamin A: 20224IU | Vitamin C: 41mg | Calcium: 151mg | Iron: 4mg

Keyword Butternut, Butternut Squash, Goat Cheese, Onions, Squash, Tart

Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com

Find it online:

https://bakingwithnessa.com/butternut-and-goat-cheese-tart/

• Save